Wild Hog Chile Verde Recipe

Serve this flavorful wild hog stew in bowls topped with shredded cheese and chopped onions, along with a side of warm flour tortillas

By Scott Leysath

Print Recipe

Serves: 8-10
Prep time: 20 minutes
Cook time: 3 hours

Ingredients:

3 pounds (about 6 cups) wild hog shoulder, cut into 1-inch pieces
3 tablespoons vegetable oil
2 ½ quarts chicken broth
2 cups yellow onion, diced
8 garlic cloves, minced
2 green bell peppers, diced
4 Anaheim peppers, diced
3 jalapeño peppers, seeded and diced
1 tablespoon dried oregano flakes
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
4 cups fresh tomatillos, skin removed and quartered
1 cup fresh cilantro leaves, chopped
Salt and pepper

Directions:

Heat oil in a large stockpot over medium-high heat. Add meat and brown evenly. Drain off any fat or liquid rendered during browning.
Add 1 ½ quarts chicken broth and any additional broth or water to cover meat and bring to a boil. Reduce heat and simmer, covered, for 2 hours or until meat is tender and breaks apart, but doesn’t fall apart with moderate finger pressure. Drain liquid from stockpot.
Add remaining quart of chicken stock and all other ingredients except cilantro. Simmer until peppers are very tender, about 45-60 minutes. Stir in cilantro and season with salt and pepper to taste.

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Wild Hog Chile Verde Recipe

Serve this flavorful wild hog stew in bowls topped with shredded cheese and chopped onions, along with a side of warm flour tortillas

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